King Ranch Casserole

Loved this dinner.  It's a spin on chicken enchiladas with a ranch twist.  This recipe came from Daisy Brand. D and I had it for dinner last Wednesday and ate it for lunch on Thursday and Friday.  I didn't add the additional green chilies to the top of the casserole and thought it had enough kick the way it is.   

Ingredients

• 1 packet Lay’s® Dip Creations™ Country Ranch Dry Dip Mix
• 1/2 cup Daisy Brand Sour Cream
• 1 cup chicken stock
• 12 yellow corn tortillas
• 2 cups cooked chicken, chopped
• 10 ounce can diced tomatoes with green chilies, undrained
• 10 ounce can green chilies, undrained
• 3 cups Monterey Jack cheese, shredded

Directions

Heat the oven to 350°F. Spray a 9-inch square baking dish with cooking spray. Mix the dip mix and sour cream in medium bowl. Whisk in the chicken stock. Pour 1/2 cup of the sour cream mixture in the bottom of the baking dish. Layer 4 tortillas over the sauce in the dish, overlapping. Top the tortillas with 1/2 of the chicken. Spoon 1/3 of the tomatoes with the green chilies over the chicken. Sprinkle the tomatoes with 1/3 of the cheese. Repeat the layers and top with the remaining tortillas, tomatoes and green chilies. Pour the remaining sour cream mixture over the top of the casserole. Let the casserole stand for 5 minutes. Sprinkle the casserole with the remaining cheese. Bake for 35 to 40 minutes or until bubbly and cheese is melted and browned. Let the casserole stand for 5 minutes before serving to make slicing easier.